Creamy Pumpkin Sausage Pasta #WeekdaySupper
Prep time
Cook time
Total time
A quick and hearty pumpkin cream sausage pasta that brings the flavors of fall to your dinner table.
  • ½ pound farfalle or penne pasta (I used 100% whole wheat pasta because I like the nuttiness and health benefits)
  • 2 tablespoons olive oil
  • ½ pound fresh sausage, preferably chorizo or hot Italian sausage without casings
  • 1 small onion, chopped
  • 2-3 cloves garlic, minced
  • 5-6 button mushrooms, sliced (optional)
  • 1-1 ½ cup frozen peas (optional)
  • 5-6 leaves fresh sage, chiffonade (i.e. roll up the leaves and slice into long ribbons)
  • 1 teaspoon red pepper flakes (optional)
  • 1 15 oz. can 100% pumpkin puree (not pumpkin pie filling!)
  • 1 cup chicken or vegetable stock
  • ¾ cup milk (I used skimmed cow’s milk)
  • 3-4 tablespoons of cream cheese or Neufchâtel
  • salt
  • pepper
  • Fresh shavings of Parmesan cheese (optional)
  1. Cook the pasta according to the directions on the package.
  2. Meanwhile, as the pasta cooks, heat olive oil over medium high heat. Add the sausage and onions and sauté together for 4-5 minutes, then add the garlic and mushrooms and sauté for another 5-6 minutes, stirring occasionally. The sausage should be cooked all the way through and browned.
  3. Next, add the peas, sage, and red pepper flakes and mix together.
  4. Add the pumpkin puree and stock and stir together until everything is combined and bring everything to a low boil.
  5. Turn the heat to medium low and simmer for another 5 minutes.
  6. In a small bowl, whisk together the milk and cream cheese. Then, temper the milk mixture by adding a ¼ cup of the soup to the milk mixture.
  7. After you temper the milk and cream cheese mixture, add it to the pot in a steady stream.
  8. Add the drained and cooked pasta to the pumpkin cream sauce and mix everything together.
  9. Salt and pepper to taste.
  10. Serve immediately with fresh parmesan cheese shavings.
Recipe by eating in instead at